Ingredients
- 80 ml Quebec maple syrup
- 60 ml Dijon mustard
- 45 ml lemon juice
- 30 ml olive oil
- 30 ml soy sauce
- 2 garlic cloves, minced
- 10 g fresh ginger, grated
- 2 ml black pepper
Method
- Whisk the maple syrup, mustard, lemon juice, olive oil and soy sauce together.
- Stir in the garlic, ginger and black pepper.
- Coat pork, chicken, salmon or tofu and refrigerate for 30 minutes to 8 hours.
- Discard used marinade or boil it for 3 minutes before serving as a sauce.
Conversion and rationale
Original sweetener (classic version): 80 ml honey
Conversion used: Replace the honey with 80 ml maple syrup; reduce the lemon juice by 10 ml because maple syrup is slightly more fluid. No oven adjustment applies; lower a baking oven by 15 °C if the marinade is used as a coating.
Why Quebec maple syrup: Maple provides a clean caramel sweetness with a mild woodsy finish that works naturally with mustard and ginger. It also gives a familiar honey-mustard marinade a strong regional identity.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →